I started a hard apple cider 4 weeks ago. It fermented down to 0.980 with Cote des Blanc in about 10 days.
After reading the cider forum I've realized that cider needs to age several months.
So, does it make a difference whether its aged in bulk or in bottles?
I'd like to bottle it this weekend to make space in my fermentation freezer for more beer.
Primary/Secondary: #132 American Wheat
Kegged: #130 American Pale Ale, #131 Stone IPA clone
Planned: London ESB, West Coast IPA